Ingredients

For the filling:

• 1 tablespoon olive oil
• 400g of chicken fillets, cut into bite-size pieces
• 60g mushrooms, sliced
• 60g onion, finely chopped
• 2 garlic cloves, finely chopped
• 100mls full-fat milk
• 1-2 chipotles in Adobo
• 229mls double cream
• Salt & pepper to taste

• Corn tortillas
• Shredded lettuce

Tools

• Multipro Classic Food Processor

Method

1. Heat the olive oil in a deep non-stick pan at high heat. Add the chicken and season with salt and pepper; Cook for 3 minutes or until the chicken starts to brown a little.
2. Lower the heat and add the mushrooms, onion and garlic and cook at medium heat until the onion has become translucent. Cover and cook gently for about 10 minutes.
3. In a blender or food processor, put the milk and chipotles in adobo and blitz until you have a smooth pink sauce and all seeds and bits from the chillies are pulverised. Add the double cream and do one single pulse to incorporate everything.
4. Pour this pink, creamy sauce over the chicken and mix to combine. Simmer it stirring occasionally for about 15 minutes or until the chicken is fully cooked and tender and the sauce has thickened a little. Correct seasoning and enjoy in warmed corn tortillas topped up with some lettuce.